Roband Robalec SW10000 55 Portion Rice Cooker
Product Description
The Roband Robalec SW10000 is a countertop commercial rice cooker built for food service operations where rice is produced in volume on a consistent, daily basis. It delivers up to...
Specifications
- Capacity (litres)
- 10
- External height (mm)
- 390
- External width (mm)
- 530
- Power rating (kw)
- 3.4
Product Description
The Roband Robalec SW10000 is a countertop commercial rice cooker built for food service operations where rice is produced in volume on a consistent, daily basis. It delivers up to 55 portions per cook cycle using a non-stick coated rice bowl, and a single-touch control keeps the process repeatable regardless of who is operating it at any given time.
In a working kitchen this unit performs reliably as a workhorse for sites where rice is a core part of the menu throughout the day. Chinese, Thai, Indian, and Japanese restaurants are natural fits, as are staff canteens, buffet operations, and hotel kitchens running rice across multiple sittings. Once the cook cycle completes, the unit moves automatically into keep-warm mode, giving operators useful flexibility around service timing without the risk of overcooking if pace picks up or slows unexpectedly.
The practical advantages in day-to-day use include:
- Single-touch operation reduces user error and simplifies training
- Automatic keep-warm mode supports flexible service timing
- Non-stick rice bowl makes end-of-service cleaning quick and straightforward
- Supplied with measuring cup and spoon to support consistent portioning
- Countertop format fits most bench configurations without significant disruption
One point worth confirming before purchase: the SW10000 requires hardwiring rather than a standard plug connection. Electrical planning should be factored in ahead of installation, and the connection must be carried out by a qualified electrician. Bench proximity to a suitable electrical supply is the main practical consideration alongside the unit's footprint.
This model is well suited to medium- to high-volume operations where rice is served daily. For lighter or more occasional use, a smaller-capacity unit is likely a better fit. For very high-demand sites running rice continuously across back-to-back services, a higher-capacity model may align better with throughput requirements.
If you are working out the right capacity for your service pattern or have questions about electrical installation, the team is happy to talk it through with you beforehand.
Key Features
- Cooks up to 55 portions per cycle for high-volume service
- Single-touch control ensures consistent, repeatable cook cycles
- Non-stick coated rice bowl for straightforward cleaning after service
- Automatic transition to keep-warm mode on cycle completion
- Supplied with measuring cup and spoon for accurate portioning
Operational Benefits
- Handles steady rice volume across multiple daily sittings reliably
- Simple one-touch operation reduces training time for kitchen staff
- Keep-warm mode gives flexibility without compromising rice quality
- Consistent portioning tools help maintain food cost control
- Countertop footprint minimises disruption to existing bench layouts
Specifications
- Capacity (litres)
- 10
- External height (mm)
- 390
- External width (mm)
- 530
- Power rating (kw)
- 3.4
- Power type
- Electric 1 Phase
Frequently Asked Questions
- It is well suited to operations where rice is a daily staple and demand is consistent throughout the day. For sites running continuous back-to-back cycles with no downtime between services, it is worth discussing whether a higher-capacity unit would better match your throughput before committing.
- No — this unit requires hardwiring by a qualified electrician rather than a standard plug connection. You will need to confirm that a suitable electrical supply is accessible at the intended bench position before installation.
- It is commonly used in Chinese, Thai, Indian, and Japanese restaurants, as well as canteens, buffet operations, and hotel kitchens where rice is served regularly throughout the day. It is less well matched to sites where rice is only an occasional or low-volume menu item.